Cake Rusk – Perfect tea time Snack

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4.87 from 15 votes

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Hi Friends, glad to see you all after a long time. I missed posting the recipes here and interacting with you people. I’m back with my and my family’s favorite tea-time snack – Cake Rusk. 

Cake Rusk

Cake Rusk

We tasted cake rusk for the first time after coming to the U.S. Back in India, we used to have normal rusk during tea time which is more bland in taste. It’s like a custom for most of us to have rusk or Butter Cookies to have along with tea. So when we tried it, immediately we loved it and it became a default thing to get in our grocery shopping.

When buying cake rusk became a habit, I thought of trying it at home. It is basically a cake baked twice to make it a crisp rusk. If you haven’t tried it yet, I highly recommend it. So you know what I’m talking about and not just exaggerating.  I bet even if you make dozens of it, it will disappear in no time. So let’s see how to make this addictive snack.

How to make cake rusk

You need just a few basic ingredients. Instead of vanilla essence in the original recipe, I crushed cardamom powder to give Indian flavor.

Mix all the ingredients and bake a cake. when it’s cooled down, slice it and then bake again till it becomes crispy enough. Enjoy with a hot cup of tea. Actually, I love the cake by itself.

A short video to make cake rusk

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Cake rusk recipe

INGREDIENTS

All-Purpose Flour – 1 Cup

Eggs – 2 nos Room temperature

Butter – 1/2 Cup room temperature

Baking Powder – 1 Tsp

Sugar – 1/2 Cup

Cardamom – 1 or 2 pods

METHOD

• Preheat oven to 350 Deg F. Grease the cake pan and keep aside.
• Crush Cardamom along with a little sugar in a mixer. Mix this with the remaining sugar.
• Beat butter and sugar till creamy. Add eggs and beat till incorporated.
• Sieve flour and baking powder into it and mix gently with the spatula till fully incorporated.
• Pour the batter into the greased cake pan and bake it in a preheated oven for 40 minutes.
• Remove the cake when it’s done.
• After completely cooling down, slice it into 1/2-inch slices.
• Arrange the pieces in the baking tray. reduce the oven temperature to 325 Deg F.
• Bake the cake slices for 12 minutes. Once done, flip the slices and bake again for 10 minutes.
• Keep an eye while baking the second time. Bake till the required crispiness.
• Enjoy with a cup of hot tea.

NOTES

1. The rusk will be a little soft once out from the oven but once cooled, it will become crispy.
2. Keep an eye while baking the second time to avoid over-browning.
3. Instead of cardamom, you can add vanilla essence.

Recipe adapted from – here

Cake Rusk

4.87 from 15 votes

 Cake rusk is basically a cake baked twice to  make it a crisp rusk. If you haven’t tried it yet, I highly recommend to.

Print Recipe

Course

Snack

Cuisine

International

Keyword

Baking

,

Cake Rusk

,

Snack

Prep Time10 minutes minutes

Cook Time1 hour hour 2 minutes minutes

Total Time1 hour hour 12 minutes minutes

Servings20 pieces

1x2x3x

Calories

AuthorLathiya

Cook ModePrevent your screen from going dark

Ingredients

• 1 Cup All purpose flour
• 2 Nos Eggs Room temperature
• 1/2 Cup Butter Room temperature
• 1 Tsp Baking Powder
• 1/2 Cup Sugar
• 1 Cardamom

Get ingredients with

Instructions

• Pre heat oven to 350 Deg F. Grease the cake pan and keep aside.
• Crush Cardamom along with little sugar in a mixer. Mix this with remaining sugar.
  
• Beat butter and sugar till creamy. Add eggs and beat till incorporated.
  
• Sieve Flour and baking powder into it and mix gently with the spatula till fully incorporated.
  
• Pour the batter in the greased cake pan and bake it in preheated oven for 40 minutes.
  
• Remove the cake when it’s done.
  
• After completely cooled down, slice it into 1/2 inch slice.
  
• Arrange the pieces in the baking tray. reduce the oven temperature to 325 Deg F.
  
• Bake the cake slices for 12 minutes. Once done, flip the slices and bake again for 10 minutes.
  
• Keep an eye while baking second time. Bake till the required crispiness.

  Enjoy with the cup of hot tea.

Video

Notes

1. The rusk will be little soft once out from oven but once cooled ,it will become crispy.
2. Keep an eye while baking second time to avoid over browning.
3. Instead of cardamom, you can add vanilla essence.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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